Gingersnap Granola
When I want to change up my morning oats routine, I like to make a batch of homemade granola. Instead of a warm bowl in the morning, I eat the crunchy granola atop a bowl of cool yogurt, or with cold milk poured over top. This time I made a warm and spicy Gingersnap Granola. The molasses gives this granola a nice deep flavor without being too sweet, and the warm spices are just strong enough to give a hint of “gingersnap” without being over powering.
Homemade Gingersnap Granola
What’s In Homemade Granola?
Inexpensive oats make up the bulk of homemade granola, then I add a few other ingredients for texture like oat bran, almonds, and raisins. The dry mixture is seasoned with some warm spices like ginger, cinnamon, and cloves, plus a pinch of salt to help magnify the flavors. A syrupy mixture of brown sugar, molasses, and oil helps the granola bake up to a nice crispy texture that will hold up to cold milk or yogurt.
Visit the Bulk Bins for Granola Ingredients
I like to buy ingredients for homemade granola from the bulk bins at grocery stores so I can buy only the amount I need of things like almonds, oat bran, or golden raisins. This eliminates the need to find uses for the leftover ingredients and it’s usually a lot less packaging!
How to Eat Homemade Gingersnap Granola
I ate my Gingersnap Granola over a bowl of yogurt and with some fresh pineapple (on sale, yay!) and I must say, pineapple + ginger = awesome! Sometimes I like to eat granola like store bought cereal–in a bowl with milk poured over top. And it also makes an excellent on-the-go snack. Just pack a little in a zip top baggie and munch a couple handfuls whenever your stomach starts growling!
Try These Other Homemade Granola Recipes:
Gingersnap Granola
Ingredients
- 4 cups old-fashioned rolled oats ($1.04)
- 1 cup oat bran ($0.76)
- 1 cup sliced almonds ($1.62)
- 1/4 cup molasses (not black strap) ($0.63)
- 1/3 cup brown sugar ( $0.11)
- 1/4 cup canola oil ($0.08)
- 1/4 cup water ($0.00)
- 2 tsp powdered ginger* ($0.20)
- 1 tsp cinnamon ($0.10)
- 1/4 tsp ground cloves ($0.02)
- 1/8 tsp salt ($0.01)
- 1/2 cup raisins ($0.59)
Instructions
- Preheat the oven to 300ºF and line a baking sheet with parchment paper.
- In a large bowl, stir together the oats, oat bran, and almonds until evenly combined.
- In a small sauce pot, combine the molasses, brown sugar, oil, water, ginger, cinnamon, cloves, and salt. Heat and stir over a low flame until the brown sugar has dissolved and the mixture is liquid.
- Pour the molasses mixture over the bowl of dry oats and mix well until all of the oats, nuts, and oat bran are well coated.
- Pour the wet granola mixture onto the baking sheet and spread it out into a single layer. Bake the granola for 20 minutes, then give it a good stir. Bake for another 10-20 minutes, or until light golden brown (the total time will depend on the size of the baking sheet and how thick the granola is layered).
- Remove the granola from the oven and stir in the raisins. Press the granola down into a compact layer and allow to cool. Once cool, break it up and store in an air-tight container.
Notes
Nutrition
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Scroll down for the step by step photos!
How to Make Homemade Granola – Step by Step Photos
Preheat the oven to 300ºF and line a baking sheet with parchment. In a large bowl, stir together 4 cups old-fashioned rolled oats (they have more texture than quick oats), 1 cup sliced almonds, and 1 cup oat bran. Stir until they’re all well mixed.
In a small sauce pot, combine 1/4 cup molasses (not “black strap” molasses), 1/3 cup brown sugar, 1/4 cup canola oil, 1/4 cup water, 2 tsp powdered ginger, 1 tsp cinnamon, 1/4 tsp cloves, and 1/8 tsp salt. Heat over a low flame and stir until the brown sugar is dissolved. If you want EXTRA gingery flavor, you can grate some fresh ginger in there, too. YUM!
Pour the molten molasses mixture into the bowl with the oats, nuts, and oat bran.
Stir really, really well so that all the oats, nuts, and bran are coated in the molasses mixture.
Spread the wet Gingersnap Granola mixture out over the prepared baking sheet. Bake in the preheated oven for 20 minutes, then stir. Bake for an additional 10-20 minutes, or until it’s lightly golden brown and smells slightly toasty.
Like this! The total baking time will depend on how big your baking sheet is and how thick the layer of wet granola is. Once it’s finished baking, stir in 1/2 cup golden raisins. Press the granola down into a compact layer and let it cool (pressing it down before it’s cooled helps it clump up). Once cool, store it in an air-tight container.
I ate my Gingersnap Granola with homemade yogurt and some fresh pineapple. Delish!
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I’m so excited to try this!! How long can it keep on the shelf (in an airtight container)? Does it need to be refrigerated?
It does not need to be refrigerated and there’s no exact lifespan. That often depends on several variables. It will just go stale over time, like any cereal. :)
Is there a reason why black strap is not preferred? I just made it with it and I think it turned out fine.
It just has a totally different flavor and the recipe was formulated for non-black-strap. Not that it would necessarily be bad with it, but I couldn’t vouch for it because that’s not what I used. I think someone had complained that it wasn’t specified or something, and they made it with black strap and didn’t like it, so I made sure to include that note for everyone else trying the recipe. :P
I switched a few things up to make this oil-free using aquafaba, per the “super-crunchy oil-free granola” recipe. I omitted the water and oil, and heated the molasses and brown sugar together. I stirred those into 1/2 cup of whipped aquafaba, and added the spices then as well. That was enough to coat the dry mixture (swapped for pecans and candied ginger instead of fruit). It ended up baking for a full 30 minutes (with stirring in between) to get the texture I wanted. The ratios were perfect, thank you!
Oh yeah, and I can’t find oat bran anywhere during quarantine since the bulk bins are gone, so I subbed the same amount of ground flax. It worked fine!
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